Brooklyn Brewery Slow Supper at the Ace Hotel

I was lucky enough to win tickets to the Brooklyn Brewery Slow Supper at the Ace Hotel in Shoreditch through Twitter. With tickets normally costing £80 a head, I was excited to try something I couldn't normally afford. The menu sounded exciting and each course was teamed with a different special beer. I am not a beer lover, but thought this would be the perfect opportunity to try a variety of different flavours. We were taken to the top of the trendy Ace hotel where we had an amazing view across London and some rooftop tables. We enjoyed our first two cocktails bathing in the sun with background music played live on a keyboard.

There were two large rooms decorated beautifully with hand drawn menus and branded tea towels (or serviettes..not quite sure which) which encouraged an enjoyable evening.
'This pop-up dinner party hosted in a unique, non-traditional location embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with a local chef. In London, Andrew will be teaming up with Ace Hotel Chef Matthew Kennard. Each course paired with Brooklyn beer styles both familiar and rare, producing a one-of-a-kind culinary experience.'

'Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Shepherd of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.'
After being seated, we then started on the meal.
Scallop and Apple Crudo with brown butter gel, cherries & basil oil
Sorachi Ace - 7.6% ABV - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. It tastes like sunshine in a glass. 100% bottle re-fermented. 
This was a very sweet but delicious starter which led me to try raw scallops for the first time. Teams with the crisp apple pieces, this was lovely and delicate.

Slow-cooked Egg with pea purée, charred onion emulsion & pea tendrils
Wild Streak - 10% ABV - A Belgian-inspired golden ale aged for several months in second-use bourbon barrels, giving it a soft, round character infused with a balanced oak flavors. 100% bottle re-ferment with a blend of priming sugar, Champagne yeast and the wild yeast strain Brettanomyces providing a wonderfully complex earthy funk.
I just love cutting into a poached egg and the yolk ooze out. Another delicious course. The revelation for me in this course was the flavour of the beer which I thoroughly enjoyed. Strangely I thought it had an aftertaste of marmite, which of course I like, allowing me to enjoy the drink.


Olive Oil Poached Cod with braised leeks, nettle emulsion & seafood nage
Local 1 - 9.0% ABV - Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. Behind the golden color, find Brooklyn fortitude, Belgian flair, a dusting of yeast and a dynamic complex of flavors. 100% bottle re-fermented.


Grilled Lamb Chop with mint purée, pistachio emulsion & braised fennel Local 2 - 9.0% ABV - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey from a New York family farm. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.

Dessert course - This wasn't actually listed in the menu, but it was a delicious chocolate ganache filled with gooey orange served with a lemon sorbet on a nutty crumb base.
Cuvée Noire - 10.6% ABV - A Belgian Stout brewed with Mauritius sugar and orange peel, aged for six months in bourbon barrels, and then 100% bottle re-fermented.

Each course was quite small, allowing you to enjoy each part of the meal with the beers. The whole evening was organsied really well and it was nice to have the chef come out with the food to tell us about each course and why they paired it with the drinks they did. I found quite a few of the beers quite dark for me, but would enjoy the Wild Streak again. A great night!

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